Ingredients

The following ingredients have 4 Servings
  • 6-8 cups stale Panettone Bread, cut in cubes (see note)
  • 4 cups milk (or 2 cups milk and 2 cups heavy cream)
  • 1 cup sugar
  • 3 large eggs plus one white (save the yolk for the sauce)
  • 2 tablespoons lemon extract
  • ½ cup raisins or other dried fruit
  • ½ cup candied citrus peel
  • ½ cup butter
  • 1½ cup powdered sugar
  • 1 egg yolk (saved from the pudding)
  • ½ cup limoncello (or a few tablespoons lemon juice or lemon extract to taste and some water or milk.)

Instruction

  • Preheat over to 350°.
  • Method 1 (more pudding like): Combine bread and milk. Let stand until bread is soft. Add remaining ingredients and mix thoroughly.
  • Method 2 (more cake like): Combine milk, sugar, egg and lemon extract. Add remaining ingredients and stir lightly until just combined. Let rest a few minutes until bread absorbs the liquid.
  • Pour into buttered baking dish, either 9 x 9 or 9 x 13 inches, depending upon the amount of mixture. Cook 45 minutes to 1 hour, until top is golden brown and knife inserted into the middle comes out clean. Serve warm. The sauce below is optional.
  • In a medium saucepan, combine butter and sugar over medium heat just until butter is melted and sugar is absorbed. Remove from heat and blend in egg yolk. Pour in limoncello gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over pudding.